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New course: Manual handling with Luke Croston

Posted by Emily Marr on Oct 11, 2018 11:15:00 AM

Anyone who works in the hospitality industry knows that heavy lifting comes with the job. Whether it's a box of cleaning products, a box of fresh vegetables or a carton of milk, lifting heavy objects is a day-to-day task. But, with heavy objects comes the risk of injury - statistics show that 39% of workplace incidents stem from body stressing.

Working in a fast-paced workplace means that, sometimes, things can get overlooked. It can also mean that when help is needed, there might not be anybody available to ask. With the clock ticking and tasks needed to be done, this is when injuries can occur.

 

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Topics: Typsy news, Tips for front of house, Tips for back of house, Hospitality trends

New course: Champagne essentials with Kyla Kirkpatrick

Posted by Emily Marr on Sep 21, 2018 1:49:18 PM

You know about the city of lights, but if you head to the east you'll find a region that is steeped in history and full of grapes. The region? Champagne. It's made up of around 34,000 hectares of vines, bottles, corks, and bubbles. 

From this region comes the celebratory drink that always makes a pop: champagne. You've no doubt noticed that it's one of the pricier wines on the menu and that's because each bottle's contents are produced in a special and unique way which makes it an exclusive to France. Oui oui!

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Topics: Typsy news, Tips for front of house, Tips for back of house, Hospitality trends

The ins and outs of purchasing a POS system

Posted by Ohad Jehassi on Sep 14, 2018 9:00:00 AM

For businesses in the restaurant industry, having the right tools and technology in place can make a world of difference when it comes to effectively running your business and turning a profit. 

Profit margins can be thin in foodservice, meaning restaurants and bars need all the help they can get in order to be successful. One of your greatest resources? A 21st-century restaurant point of sale.

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Topics: Hospitality trends, Tips for hospitality managers, HR for hospitality venues, Tips for owners, Hospitality operations

5 weird and wacky ways to open a champagne bottle

Posted by Emily Marr on Sep 13, 2018 3:30:00 PM

Popping open a bottle of champagne is wonderful and decadent. The pop and hiss of the champagne bubbling away are often associated with celebrations, events or special treats. Yet, this sumptuous and often expensive tipple comes with a danger often overlooked: the cork.

Twist the bottle, not the cork is what is often invoked from the first time you hold a bottle of champagne. But we’ve done some digging to find some other quirky, and somewhat risqué, ways to open a bottle of champagne.

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Topics: Hospitality trends, Tips for sommeliers, Tips for bartenders, Tips for front of house

The war on straws – why you should say no to plastic

Posted by Emily Marr on Sep 7, 2018 12:30:00 PM

It’s a no-brainer that plastic is bad for the environment. Just turn to your local beach and there’s a good chance you’ll find at least one piece of plastic washed up on the sand. With calls to action increasing, supermarkets around the world have taken up a stand and gone single-use plastic bag free.

But things aren’t stopping there. Environmental activists are now turning to plastic straws with many groups stating that in some countries, like Australia, about 10 million plastic straws are used every day. The call to action has been heard across the world and now businesses, airlines, hotels and more are taking the pledge to go plastic straw free.

So, what is the plastic straw war all about and what should you do about it?

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Topics: Tips for hospitality managers, Tips for owners, Sustainability, Hospitality trends

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